Ice cream cone making processes and structures

Abstract

A process of making individual ice cream snack pieces includes providing bite-sized ice cream cone shells each including an open top and an opposed closed bottom, an inner surface and an opposed outer surface extending between the open top and the closed bottom, and the inner surface bounding an interior volume, applying ice cream to the interior volumes of the bite-sized ice cream cone shells to extend between the open top and the closed bottom of each of the bite-sized ice cream cone shells to form bite-sized ice cream-filled cones, and freezing the bite-sized ice cream-filled cones to form frozen bite-sized ice cream cone snack pieces.

1 . A process of making an ice cream cone product, comprising steps of:
 providing a first pastry shell having first size defined by the first pastry shell having a first open top and an opposed first closed bottom, a first inner surface and an opposed first outer surface extending between the first open top and the first closed bottom, the first inner surface bounding a first interior volume holding first ice cream extending between the first open top and the first closed bottom;   providing a second pastry shell having a second size defined by the second pastry shell having a second open top and an opposed second closed bottom, a second inner surface and an opposed second outer surface extending between the second open top and the second closed bottom, and the second inner surface bounding a second interior volume to receive ice cream;   the second size of the second pastry shell greater than the first size of the first pastry shell; and   installing the first pastry shell with respect to the second pastry shell by positioning the first pastry shell into the second volume of the second pastry shell to concurrently apply the first closed bottom and the first outer surface of the first pastry shell against the second closed bottom and the second inner surface proximate to the second closed bottom of the second pastry shell, respectively, and the first pastry shell extends upwardly into the second volume from the first closed bottom to the first open top directed upwardly into the second volume facing the second open top; and   the first pastry shell, and the ice cream held in the first volume, occupying a portion of the second interior volume extending from the second closed bottom of the second pastry shell to an intermediate position of the second interior volume between the second closed bottom and the second open top.   
     
     
         2 . The process of making an ice cream cone product according to  claim 1 , wherein the first size of the first pastry shell is bite-sized. 
     
     
         3 . The process of making an ice cream cone product according to  claim 1 , further comprising applying second ice cream to the second volume of the second pastry shell through the second open top of the second pastry shell. 
     
     
         4 . The process of making an ice cream cone product according to  claim 1 , wherein the first and second pastry shells are each formed in a shape of a cone. 
     
     
         5 . A process of making an ice cream cone product, comprising steps of:
 providing a first pastry shell having first size defined by the first pastry shell having a first open top and an opposed first closed bottom, a first inner surface and an opposed first outer surface extending between the first open top and the first closed bottom, the first inner surface bounding a first interior volume to receive ice cream;   providing a second pastry shell having a second size defined by the second pastry shell having a second open top and an opposed second closed bottom, a second inner surface and an opposed second outer surface extending between the second open top and the second closed bottom, and the second inner surface bounding a second interior volume to receive ice cream;   the second size of the second pastry shell greater than the first size of the first pastry shell;   installing the first pastry shell with respect to the second pastry shell by positioning the first pastry shell into the second volume of the second pastry shell to concurrently juxtapose the first closed bottom and the first outer surface of the first pasty with respect to the second closed bottom and the second inner surface proximate to the second closed bottom of the second pastry shell, respectively, and the first pastry shell extends upwardly into the second volume from the first closed bottom to the first open top directed upwardly into the second volume facing the second open top;   the first pastry shell occupying a portion of the second interior volume extending from the second closed bottom of the second pastry shell to an intermediate position of the second interior volume between the second closed bottom and the second open top; and   applying an edible seal between the first outer surface of the first pastry shell and the second inner surface of the second pastry shell to prevent melted ice cream from migrating to the second closed bottom of the second pastry shell between the first outer surface of the first pastry shell and the second inner surface of the second pastry shell.   
     
     
         6 . The process of making an ice cream cone product according to  claim 5 , wherein the first size of the first pastry shell is bite-sized. 
     
     
         7 . The process of making an ice cream cone product according to  claim 5 , further comprising applying first ice cream into the first volume of the first pastry shell through the first open top of the first pastry shell to substantially fill the first volume of the first pastry shell with the first ice cream extending between the first closed bottom of the first pastry shell and the first open top of the first pastry shell. 
     
     
         8 . The process of making an ice cream cone product according to  claim 7 , further comprising freezing the first ice cream applied to the first volume of the first pastry shell. 
     
     
         9 . The process of making an ice cream cone product according to  claim 7 , further comprising:
 applying second ice cream to the second volume through the second open top of the second pastry shell; and   the edible seal between the first outer surface of the first pastry shell and the second inner surface of the second pastry shell preventing melted second ice cream from migrating to the second closed bottom of the second pastry shell between the first outer surface of the first pastry shell and the second inner surface of the second pastry shell.   
     
     
         10 . A process of making an ice cream cone product, comprising steps of:
 providing a first pastry shell having first size defined by the first pastry shell having a first open top and an opposed first closed bottom, a first inner surface and an opposed first outer surface extending between the first open top and the first closed bottom, the first inner surface bounding a first interior volume to receive ice cream;   providing a second pastry shell having a second size defined by the second pastry shell having a second open top and an opposed second closed bottom, a second inner surface and an opposed second outer surface extending between the second open top and the second closed bottom, and the second inner surface bounding a second interior volume to receive ice cream;   the second size of the second pastry shell greater than the first size of the first pastry shell;   providing a viscous hardenable candy;   installing the first pastry shell with respect to the second pastry shell by positioning the first pastry shell into the second volume of the second pastry shell to concurrently juxtapose the first closed bottom and the first outer surface of the first pasty with respect to the second closed bottom and the second inner surface proximate to the second closed bottom of the second pastry shell, respectively, and the first pastry shell extends upwardly into the second volume from the first closed bottom to the first open top directed upwardly into the second volume facing the second open top;   the first pastry shell occupying a portion of the second interior volume extending from the second closed bottom of the second pastry shell to an intermediate position of the second interior volume between the second closed bottom and the second open top;   applying the viscous hardenable candy between the first outer surface of the first pastry shell and the second inner surface of the second pastry shell; and   hardening the viscous hardenable candy to form an edible hardened candy seal between the first outer surface of the first pastry shell and the second inner surface of the second pastry shell to prevent melted ice cream from migrating to the second closed bottom of the second pastry shell between the first outer surface of the first pastry shell and the second inner surface of the second pastry shell.   
     
     
         11 . The process of making an ice cream cone product according to  claim 10 , wherein the first size of the first pastry shell is bite-sized. 
     
     
         12 . The process of making an ice cream cone product according to  claim 10 , further comprising applying first ice cream into the first volume of the first pastry shell through the first open top of the first pastry shell to substantially fill the first volume of the first pastry shell with the first ice cream extending between the first closed bottom of the first pastry shell and the first open top of the first pastry shell. 
     
     
         13 . The process of making an ice cream cone product according to  claim 12 , further comprising freezing the first ice cream applied to the first volume of the first pastry shell. 
     
     
         14 . The process of making an ice cream cone product according to  claim 13 , further comprising:
 applying second ice cream into the second volume through the second open top of the second pastry shell; and   the edible hardened candy seal between the first outer surface of the first pastry shell and the second inner surface of the second pastry shell preventing melted second ice cream from migrating to the second closed bottom of the second pastry shell between the first outer surface of the first pastry shell and the second inner surface of the second pastry shell.   
     
     
         15 . A process of making individual ice cream snack pieces comprising steps of:
 providing bite-sized ice cream cone shells each including an open top and an opposed closed bottom, an inner surface and an opposed outer surface extending between the open top and the closed bottom, and the inner surface bounding an interior volume;   providing ice cream;   applying ice cream to the interior volumes of the bite-sized ice cream cone shells to extend between the open top and the closed bottom of each of the bite-sized ice cream cone shells to form bite-sized ice cream-filled cones; and   freezing the bite-sized ice cream-filled cones to form frozen bite-sized ice cream cone snack pieces.   
     
     
         16 . The process of making individual ice cream snack pieces according to  claim 15 , further comprising bulk packaging the frozen bite-sized ice cream cone snack pieces.